Description
A vibrant and flavorful Southwest Salad featuring seasoned chicken, fresh vegetables, black beans, corn, and tortilla strips, all topped with a creamy Cilantro Lime Dressing. Perfect for a wholesome and satisfying lunch or dinner.
Ingredients
Scale
Chicken
- ½ small chicken breast
- 2 Tablespoons taco seasoning
- 1 Tablespoon avocado oil
Salad
- 1 ½ cups chopped romaine lettuce
- 4 cherry tomatoes
- ¼ cup black beans, drained and rinsed
- ¼ cup corn
- ⅛ cup black olives
- 4 slices bell peppers (any color)
- 1 jalapeno pepper, seeded and diced
- 2 Tablespoons guacamole
- 2 Tablespoons sour cream
- 2 sprigs fresh cilantro
- ¼ cup tortilla strips
- ½ cup Mexican cheese, shredded
- 2 Tablespoons Cilantro Lime Dressing
- 2 lime wedges (optional)
Instructions
- Prepare the Skillet: Heat the avocado oil in a cast iron skillet over medium-high heat to ensure a good sear on the chicken.
- Season the Chicken: Generously coat both sides of the chicken breast half with taco seasoning to infuse it with bold Southwest flavors.
- Sear the Chicken: Place the chicken in the hot skillet and cook untouched for 5 minutes until the underside forms a deep golden brown crust and naturally releases from the pan.
- Flip and Cook: Using kitchen tongs, carefully flip the chicken and sear the other side for an additional 4 to 5 minutes, lowering the heat slightly if necessary to cook through without burning.
- Rest the Chicken: Remove the skillet from heat and let the chicken rest for at least 5 minutes to allow the juices to redistribute, ensuring tender and juicy slices.
- Assemble the Salad: In a large bowl or pie dish, place the chopped romaine lettuce as the base. Arrange cherry tomatoes, black beans, corn, olives, bell peppers, jalapeno, guacamole, sour cream, fresh cilantro, tortilla strips, and shredded Mexican cheese on top.
- Add Dressing and Serve: Drizzle 2 tablespoons of Cilantro Lime Dressing over the salad and toss gently if desired. Serve immediately with lime wedges on the side for extra zest.
Notes
- For a vegetarian version, omit the chicken and add extra beans or grilled vegetables.
- Substitute avocado oil with olive, canola, or vegetable oil as preferred.
- Use homemade taco seasoning for a fresher flavor and to control salt content.
- Letting the chicken rest before slicing ensures juicier meat.
- The jalapeno can be adjusted or omitted for less heat.
- Homemade Cilantro Lime Dressing adds brightness but store-bought can be used for convenience.
- Tortilla strips add a nice crunch but can be omitted for a lighter salad.
Nutrition
- Serving Size: 1 serving
- Calories: 929 kcal
- Sugar: 26 g
- Sodium: 1473 mg
- Fat: 55 g
- Saturated Fat: 17 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 52 g
- Cholesterol: 139 mg
